“From Vegan Dad Blog.”
READY IN:
40mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large pot over medium heat. Saute leeks and garlic for 5-7 mins, until softened and beginning to brown. Add onions, turnips, parsnips, potatoes and fry for 2 minutes.
  2. Add wine to deglaze the pan, then add veggie broth, beans, and basil. Season to taste, then bring to bubbling. Reduce heat, loosely cover, and simmer for about 20 mins, until veggies are cooked. Add more broth if stew gets too dry.
  3. Mix tomato paste into the stew, adding more broth if needed to get a nice thick consistency. Add spinach to the pot and cook for a min or so, until spinach wilts but is still a vibrant green. Adjust seasonings to taste and serve.

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